Our wines (Vincod, ne pas toucher)
This wine is the jewel of the estate: a premium vintage made from grapes selected from our best plots and terroirs, to keep only the best berries. Separate vinification in small stainless-steel vats and barrel ageing combined with ageing in amphora and jars.
This wine is delicate, elegant, complex... Perfect for cellaring for ten years or more, but also a quicker approach for the more impatient!
A rare wine produced in small quantities.
The spring was wet and mild, and the summer was hot and dry until October, enabling us to harvest grapes of perfect ripeness, making this an exceptional vintage.
LocationVineyard area: 21 hectares
Grape varieties: 80% Merlot, 10% Cabernet Franc, 5% Cabernet Sauvignon and 5% Malbec.
Appellation : Montagne Saint-Emilion
Terroir : Clay-limestone, clay-silica and sandy soils.
In the vineyardManual pruning in winter on hillside plots and later on other plots to delay budburst and the onset of frost.
Brushes crushed and reused as soil compost
Yield control
Mechanical harvesting
Parcel-by-parcel selection, separate vinification in stainless steel micro-vats.
Ageing12 months in French oak barrel and 12 months in amphoras.
Serve at around 17/18 degrees, decant if possible or open an hour before serving.
Ageing potential10 to 15 years
TastingThis wine boasts a deep ruby-garnet color, captivating and elegant. On the nose, freshness dominates, revealing delicate aromas of red fruits, accompanied by light spicy touches. On the palate, the attack is greedy, offering rich, fruity flavors, with a finish subtly enhanced by sweet spices, bringing a beautiful harmony to the whole.
Visual appearanceIntense garnet-red color with ruby highlights.
At noseA fresh, fruity nose with redcurrant aromas and subtle spicy notes.
On the palateA gourmet palate with notes of grenadine and sweet spices on the finish.
Food pairingsGame: Roast venison, hare à la royale, pheasant with chestnuts.
Red meats: Grilled prime rib, entrecôte with pepper sauce, grilled duck breast, seven o'clock lamb.
Poultry: Duck with cherries, roast guinea fowl, roast free-range chicken, stuffed quail.
Cheeses: Brie de Meaux, Saint-Nectaire, Comté, Reblochon.
Desserts: Red fruit tart, dark chocolate moelleux, cherry clafoutis, red fruit crumble.
French specialties: Coq au vin, boeuf bourguignon, cassoulet toulousain, civet de lapin.
Desserts, Cheese, Game, French cuisine, Red meat, Poultry
14
Allergens (sulfites)Contains sulphites
Allergens (egg)Does not contain egg or egg products
Allergens (milk)Does not contain milk or milk-based products
GMThis product contains no GMOs or GMO-derived components.
Winegrowing labelAgriculture Raisonnée
Grapes
Merlot
: 65 %
Cabernet sauvignon
: 20 %
Cabernet franc
: 15 %
Inviting bouquet, revealing floral and fruity notes followed by hints of cocoa beans. Compact, elegant tannins on the palate. A wine of character that you can begin to appreciate.
Yves Beck
Yves Beck - Beckustator
, 90/100
